1 (3 lb.) chicken, cut into four serving pieces and skinned
1/2 tsp. salt
1/2 tsp. freshly ground white pepper
1/4 c. flour
1/4 tsp. turmeric
1 tsp. cinnamon
3 egg whites
1 c. fresh bread crumbs
2 tbsp. safflower oil

Preheat the oven to 325 degrees. Mix the salt, pepper and flour and spread on a plate. In a small bowl, whisk the turmeric and cinnamon into the egg whites. Dredge the chicken pieces in the flour, then dip them in the egg whites and coat them with the bread crumbs.

In a heavy-bottomed skillet (ovenproof) large enough to hold the chicken pieces in a single layer, heat the oil over medium heat. Lay the pieces bone side up in the skillet and brown them lightly on one side, about 2 minutes.

Turn the pieces over; put the skillet in the oven and bake for 30 minutes. Remove the skillet and increase the oven temperature to 450 degrees. Wait about 5 minutes, then place the skillet in the oven and allow the coating to crisp for 4-5 minutes, taking care not to burn it.